The email addresses you've entered will not be stored and will only be used to send this email. Privacy policy

Ingredients
Serves: 2

1 tablespoon olive oil

4 small courgettes, sliced into strands using a spiraliser

120g chickpeas, drained and rinsed

3 tablespoons pesto, or to taste

salt and ground black pepper to taste

2 tablespoons grated Cheddar or Pecorino cheese, to taste

View list

Add to shopping list

Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com

MethodPrep:10min › Cook:10min › Ready in:20min

Heat olive oil in a pan over medium heat; cook and stir courgetti until tender and liquid has evaporated, 5 to 10 minutes.

Stir in chickpeas and pesto; lower heat to medium-low. Cook and stir until chickpeas are warm and courgetti is evenly coated, about 5 minutes; season with salt and pepper.

Transfer mixture to serving bowls and top with grated cheese.

Courgetti:

If you do not have a spiraliser tool, cut courgettes lengthways using a vegetable peeler, stopping when the seeds are reached. Turn courgette over and continue 'peeling', discarding the seeds. Slice the courgette into thinner strips resembling spaghetti.